Home
Recipes
Lemon curd & orange cake

Lemon curd & orange cake cut into slices

Lemon curd & orange cake

Name: Lemon curd & orange cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 170g soft salted butter; 150g golden caster sugar; 2 eggs; 70g natural yogurt; 150g self-raising flour; 2 tsp baking powder; 50g ground almonds; orange zested; tbsp milk; 3tbsp lemon curd; 20g flaked almonds; lemon zest to decorate

Esther Clark

Save recipe

Serves 10

Easy

Prep: 15 mins

Cook: 20 mins

plus cooling

A star rating of 3.8 out of 5.34 ratingsRate

loading...

Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lemon & rhubarb rice pudding

A star rating of 4.3 out of 5.8 ratings

Lemon & raspberry doughnut pudding

A star rating of 4.3 out of 5.22 ratings

Lemon curd, mascarpone & passion fruit tart

A star rating of 5 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

170g soft salted butter
150g golden caster sugar
2 eggs
70g natural yogurt
150g self-raising flour
2 tsp baking powder
50g ground almonds
orange

zested
tbsp milk
3tbsp lemon curd
20g flaked almonds
lemon zest

to decorate

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal321
fat20g
saturates10g
carbs30g
sugars18g
fibre1g
protein5g
salt0.74g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
step 2

Put the butter, sugar, eggs, yogurt, self-raising flour, baking powder, ground almonds, orange zest, milk and 1 tbsp lemon curd in a large bowl and whisk until smooth. Put another 2 tbsp lemon curd in a second bowl and whisk to loosen.
step 3

Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.

Recipe from Good Food magazine, April 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.34 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now